This study was conducted to determine the effect of storage temperature on changes in pH and free fatty acid content of clarias gariepinus chubs persevered with local spices. Cooled smoked samples were packaged and stored at refrigerated and frozen storage conditions and examined for 1-12 weeks under frozen and days 1-6 under refrigerated condition at intervals. Frozen fish chubs stored at (-18 °C) had a relatively low free fatty acid content and fairly constant pH(5.9 + 0.01 to 6.09 + 0.0) irrespective of treatment while the refrigerated fish chub (7-10 °C) sample showed a progressive increase in the free fatty acid content as the period of preservation increases. The combined use of local nutmeg and sorbitol increased the shelf life under both storage conditions. The production of fish chub could be a viable economic venture in places where catfish is readily available and it is likely to improve protein intake of the consumers and reduce post-harvest losses.